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#3307894 - 07/31/13 04:11 PM Santa Maria Valley, CA -Barbecue region?
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Though, I have never heard about this, apparently, the Santa Maria area of CA has a longstanding, 150+ year barbecue tradition where they smoke meat over California Redwood. Anybody been to any of these places?

http://santamariavalleybbq.com/2013/07/30/sunsets-santa-maria-bbq-map/
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#3307918 - 07/31/13 04:35 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I've got a buddy that lived in Morro Bay for a while. He just moved back up there from LA and is now in Atascadero. I'll axe him how hip to CA BBQ he is.
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#3309032 - 08/01/13 04:26 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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According to my buddy, "Santa Maria style" is nearly 100% beef. Most of that is a tri-tip roast. Salt, pepper, and some garlic are the main seasonings, and the meat is roasted over the flames of red oak. The temperature is in the neighborhood of 250, and they control that by raising & lowering the rack upon which the roasts are skewered.
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#3309095 - 08/01/13 05:33 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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 Originally Posted By: TAFKAP
According to my buddy, "Santa Maria style" is nearly 100% beef. Most of that is a tri-tip roast. Salt, pepper, and some garlic are the main seasonings, and the meat is roasted over the flames of red oak. The temperature is in the neighborhood of 250, and they control that by raising & lowering the rack upon which the roasts are skewered.


So, its cowboy cookin' BBQ? That area used to be big in the cattle trade, so that makes sense.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3309135 - 08/01/13 06:41 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6826
Loc: Shelby County, TN

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IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.
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#3309169 - 08/01/13 07:39 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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 Originally Posted By: BamaProud
IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.


Yes, obviously, they are not smoking it, which, I would agree, is not the definition of barbecue. However, I would disagree about the sauce and rubs being as important. "Barbecue" is a cooking technique. Great barbecue is more than capable of standing alone. Sauce and rubs are just there to contribute a bit of enhancement. Great pitmasters focus on the smoking process, not the enhancements.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3309274 - 08/01/13 09:28 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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 Originally Posted By: Poser
 Originally Posted By: TAFKAP
According to my buddy, "Santa Maria style" is nearly 100% beef. Most of that is a tri-tip roast. Salt, pepper, and some garlic are the main seasonings, and the meat is roasted over the flames of red oak. The temperature is in the neighborhood of 250, and they control that by raising & lowering the rack upon which the roasts are skewered.


So, its cowboy cookin' BBQ? That area used to be big in the cattle trade, so that makes sense.


Yes, that's what he called it.

And according to my buddy, their cows look like show cattle, not those little "rangy" ones they breed up in Texas. \:D
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Everything important in life was learned from Mary Jo Kopechne.

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#3309275 - 08/01/13 09:30 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

Offline
 Originally Posted By: Poser
 Originally Posted By: BamaProud
IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.


Yes, obviously, they are not smoking it, which, I would agree, is not the definition of barbecue. However, I would disagree about the sauce and rubs being as important. "Barbecue" is a cooking technique. Great barbecue is more than capable of standing alone. Sauce and rubs are just there to contribute a bit of enhancement. Great pitmasters focus on the smoking process, not the enhancements.


They claim the meat is "smoked" by the open fire. The goal is a flaming fire, so the meat is never "grilled" over smoldering coals. Open flame is key for this stuff.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3309322 - 08/01/13 10:13 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
 Originally Posted By: BamaProud
IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.


Yes, obviously, they are not smoking it, which, I would agree, is not the definition of barbecue. However, I would disagree about the sauce and rubs being as important. "Barbecue" is a cooking technique. Great barbecue is more than capable of standing alone. Sauce and rubs are just there to contribute a bit of enhancement. Great pitmasters focus on the smoking process, not the enhancements.


They claim the meat is "smoked" by the open fire. The goal is a flaming fire, so the meat is never "grilled" over smoldering coals. Open flame is key for this stuff.


I'd call that "roasting."
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3310889 - 08/03/13 06:15 PM Re: Santa Maria Valley, CA -Barbecue region? [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6826
Loc: Shelby County, TN

Offline
 Originally Posted By: Poser
 Originally Posted By: BamaProud
IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.


Yes, obviously, they are not smoking it, which, I would agree, is not the definition of barbecue. However, I would disagree about the sauce and rubs being as important. "Barbecue" is a cooking technique. Great barbecue is more than capable of standing alone. Sauce and rubs are just there to contribute a bit of enhancement. Great pitmasters focus on the smoking process, not the enhancements.



BBQ is an endless debate with no clear cut answers or guidelines.

I will grant an exception to the dry BBQ's. It is popular in some areas. *I am not a fan but I know some folks like it. But I still contend a BBQ needs to have smoke(low and slow cooking) and at least one of the other 2 (sauce and/or rub).

*there is a reason most "dry BBQ" places have a sauce as an option \:\)
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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